Recipe - Pasta With Red Pepper And Lentil Sauce

One half cup Dried lentils
4 cup Water
2 Bay leaves
1 One half cup Diced onions
2 Cloves garlic, minced I use
Considerably more, at least
4 or 5
1 tablespoon Dried basil
One fourth cup Plus 2 tablespoons burgandy
Or other red wine
2 cup Chopped sweet red bell
Peppers
1 teaspoon Balsamic vinegar
1 Salt to taste
1 Freshly ground black pepper
2 One half ounce Uncooked pasta per person
One fourth cup Freshly chopped basil for
Garnish

Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves,
simmer until lentils are tender but have not lost their shape. Strain and
remove the bay leaves.

Combine onions, garlic, and dried basil and braise them in the red wine.
Seed, core and choip the red peppers and add to the onions. Let them stew
with the onions until they are soft, about 25 to 30 minutes. Then transfer
these veggies to a blender or food processor and puree til smooth. Stir the
lentils into the sauce, do not puree the lentils

Add vinegar, add salt and pepper to taste.

Cook pasta according to package directions, no salt or oil to al dente.
Drain and serve with save. Garnish with chopped basil.

Serving size One half cup sauce + 1 cup pasta 345 calories 0.9 grams total
fat, 0.1 grams sat fat, 0 milligrams cholesterol

Source: From Dr. Dean Ornish's Program for Reversing Heart Disease

Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon
jagordon@AGSM.UCLA.EDU

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